Desenvolvimento de bebidas funcionais com propriedades antioxidantes e prebióticas a base de PANC

Abstract

The growing demand for functional foods has driven the search for natural sources of bioactive compounds, particularly those derived from Amazonian biodiversity. In this context, Non-Conventional Food Plants (PANC) stand out as promising alternatives for the development of products with functional and sustainable properties. This thesis aimed to develop and evaluate functional beverages with antioxidant properties and prebiotic potential from Amazonian species, with emphasis on Tapirira guianensis Aubl., Theobroma speciosum Willd. ex Spreng., and Hibiscus acetosella Welw. ex Hiern. Initially, emerging technologies such as high-intensity ultrasound and the use of Natural Deep Eutectic Solvents (NADES) were applied to optimize the extraction of bioactive compounds. The results demonstrated a significant increase in phenolic compounds, anthocyanins, and antioxidant capacity, especially in citric acid-based systems, highlighting greater efficiency and the sustainable nature of the process. The drying of Theobroma speciosum Willd. ex Spreng. flowers was also evaluated, with better preservation of bioactive compounds observed at 60 °C, favoring their application in functional infusions. In parallel, NADES extraction combined with ultrasound showed high efficiency, with choline chloride- and lactic acid-based systems standing out in the recovery of phenolics and anthocyanins. Additionally, the effect of cold atmospheric plasma on Hibiscus acetosella Welw. ex Hiern leaves was investigated, demonstrating that this technology can modulate phenolic composition and antioxidant activity in a condition-dependent manner. Treatment at 18 kV for 6 minutes resulted in higher antioxidant activity and increased levels of phenolic compounds and anthocyanins, whereas more intense conditions led to oxidative degradation. Chromatographic analyses revealed the predominance of phenolic compounds, such as caffeic acid derivatives, which were directly associated with antioxidant activity. Furthermore, microstructural changes indicated that the applied technologies promote cell disruption, facilitating the release of bioactive compounds. Overall, the results demonstrate that the combination of green technologies and Amazonian raw materials enables the development of functional beverages with high added value, contributing to the valorization of regional biodiversity, the advancement of green biotechnology, and the strengthening of the Amazon bioeconomy.